5.0 from 2 reviews
Like a pocket pizza, calzone, which means "stuffed pants" in Italian, can be a meal in itself.
Yield: 12 calzones
  • 1 cup water
  • 2 TBSP olive oil
  • 2½ cup bread flour
  • 1½ tsp salt
  • 2¼ tsp Red Star Active Dry Yeast
Egg wash
  • 1 large egg + 1 tsp water - whisk together
  • 2 cup mozzarella cheese, shredded
  • ½ cup pizza sauce
  • ¼ cup Parmesan cheese
  • 1 cup black olives, coarsely chopped
  • ¼ cup green pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, thinly sliced
  • ¼ cup onion, chopped

Alternate filling idea
  • (from BarbaraBakes.com, pictured):
  • ½ cup Pizza sauce, plus additional for serving
  • 2 cups mozzarella cheese, shredded
  • ¼ cup Parmesan cheese
  • ½ cup pepperoni, thinly sliced
  • ½ cup sausage, cooked and crumbled
  • ½ cup Canadian bacon, diced
  • ½ cup black olives, coarsely chopped
  • 1 cup mushrooms, thinly sliced
Bread Machine Method

  1. Have liquid ingredients at 80°F and all others at room temperature. Place into pan in the order listed. Select dough / manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping and Baking directions below.

Mixer Methods
  1. Hand-Held Mixer Method
  2. Add yeast, 1cup flour and salt in mixing bowl; whisk to combine. Add hot tap water (120-130ºF) and oil. Mix on low speed until combined. Beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.

  3. Stand Mixer Method:
  4. Add 1 cup flour, yeast and salt to mixer bowl; whisk to combine. Add hot tap water (120-130ºF) and oil. Using a paddle attachment, mix for 4 minutes on low/med speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  5. Food Processor Method:
  6. Have all ingredients at room temperature. Add 1 cup flour, salt and yeast to processing bowl with steel blade. While motor is running, add warm water and oil. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping and Baking
  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 12 pieces. Cover and let dough relax 10 minutes. On lightly floured surface, roll each piece into an 8-inch circle. Spoon pizza sauce, cheese and toppings onto half of each circle. Moisten edge of dough with egg wash. Fold in half; seal edge by pressing with fork. Prick each top; brush with egg wash. Bake on greased or parchment paper-lined cookie sheets in preheated 375ºF oven 30 to 35 minutes or until golden brown. Serve immediately.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  3. Red Star Recipe photo by: Barbara Bakes.
Nutrition Information
Serving size: 1 (veggie calzone) Calories: 220 Total Fat: 9g Saturated fat: 3.5 Carbohydrates: 24g Sugar: 1g Sodium: 560mg Fiber: 2g Protein: 9g Cholesterol: 15mg

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  1. I am confused, I am Italian and from the Northeast and this recipe is a Stromboli a true Calzone is only made with Ricotta Cheese and Mozzarella topped with a tomato marinade. This is the way we make them in this area and our restaurants make them the way I explained above. This is the first time I have seen it switched.

    So if I wanted a recipe for a Stromboli on your website I would have to follow the Calzone? The Stromboli crust should be like a bread, soft and fluffy, but the Calzone is thinner and to me less tasty. I know what to put in my Stromboli but I am looking for the right crust.

    Thank you.

  2. I am using leftover ground beef, onion, garlic, spinach marinara sauce in mine.

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